Crispy Chicken Thighs with Smashed Potatoes and Pan Sauce
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 poundyellow potatoes
- 1 cupchicken broth
- 2 tablespoonolive oil
- 3garlic
- 2 tablespoonfresh thyme
- ·salt
- ·black pepper
- 2 tablespoonbutter
- 1 tablespoonwhole grain mustard
Prep
- 01
Cut 1 pound yellow potatoes into 1-inch chunks.
- 02
Mince 3 cloves garlic.
- 03
Chop 2 tablespoons fresh thyme.
Method
- 01
Pat 4 chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and cook for 6-7 minutes until the skin is golden and crispy. Flip and cook another 4-5 minutes. Transfer to a plate.
- 03
In the same skillet, add 1 pound of potatoes (cut into 1-inch chunks) and 3 minced garlic cloves. Stir for 1 minute, then pour in 1 cup chicken broth and scatter 2 tablespoons fresh thyme over top.
- 04
Return chicken to the skillet, nestling it among the potatoes. Bring to a simmer, cover loosely, and cook for 12-15 minutes until potatoes are tender and chicken reaches 165°F internally.
- 05
Transfer chicken and potatoes to a serving plate. Stir 2 tablespoons butter and 1 tablespoon whole grain mustard into the pan juices over medium heat for 1 minute to meld. Taste and adjust salt and pepper.
- 06
Pour the pan sauce over the chicken and potatoes and serve immediately.
Spice Tips
For warmth, add 1/2 teaspoon smoked paprika to the pan sauce. For gentle heat, stir in a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the mustard sauce.